Don’t throw away parmesan rinds – they keep indefinitely and give rich flavour to stocks, stews or risottos. Or try them in a super-savoury broth
Parmesan has a low water content and a granular texture, which means it can be preserved for a long time, improving with age. Even once a huge wheel is cracked open, it will store well. To maintain the full qualities of Parmigiano Reggiano, to give it its proper name, store it in an airtight glass or plastic container in the fridge (if you need to freeze it, grate it first to preserve the texture).
However quickly you consume your parmesan, save the rinds. They keep indefinitely and make an ultimate stock, soup, stew or risotto enhancer; they can also be turned into an umami-rich broth that’s so delicious, it can be served as a dish in its own right. Add a rind straight into a soup, stew or risotto as it bubbles away, or use up several rinds in today’s rich broth. I haven’t provided any quantities, because there is no right or wrong amount of ingredients to add. It’s good to know that the more rinds you’ve saved, the richer the broth will be. Allow 300-500ml liquid per serving.
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